Catherine Malandrino
"With a glass of rosé it reminds me of Provence"
Ratatouille
3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
freshly ground black pepper
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
Ratatouille
3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
freshly ground black pepper
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
Stephanie Szostak
"This is a recipe my parents taught me and it is always a great appetizer in the summer."
Exotic Kiwi and Prawn Salad:
2.2 lbs of Prawns
Sea salt
2 limes
Dijon mustard
Olive oil
Curry, salt, pepper
6 kiwis
Preparation: 10 min
Cooking time: 3min
Add prawns to boiling salted water for 3 min.
Let the prawns cool down in their juice and peel them.
While the prawns cool down, prepare the sauce.
In a bowl, combine the juice of 1 1/2 lime (save the last half to slice for presentation), 1 tea spoon of dijon mustard, 3 table spoons of olive oil, one generous pinch of curry, salt and pepper.
Peel and slice kiwis into 1/4 to 1/2 inch slices.
Place the kiwis on a plate in a circular shape, add the prawns and add the sauce. Serve cold and decorate with last half of lime cut in thin slices.
Exotic Kiwi and Prawn Salad:
2.2 lbs of Prawns
Sea salt
2 limes
Dijon mustard
Olive oil
Curry, salt, pepper
6 kiwis
Preparation: 10 min
Cooking time: 3min
Add prawns to boiling salted water for 3 min.
Let the prawns cool down in their juice and peel them.
While the prawns cool down, prepare the sauce.
In a bowl, combine the juice of 1 1/2 lime (save the last half to slice for presentation), 1 tea spoon of dijon mustard, 3 table spoons of olive oil, one generous pinch of curry, salt and pepper.
Peel and slice kiwis into 1/4 to 1/2 inch slices.
Place the kiwis on a plate in a circular shape, add the prawns and add the sauce. Serve cold and decorate with last half of lime cut in thin slices.
Tracy Anderson
"There are no benefits to an actual piña colada. [But this one] you can get the health benefits of the pineapple and it tastes like a shake!"
Vanilla Pina Colada
1/2 cup unsweetened coconut milk 1/2 cup water 2 Scoops Tracy's Wellness Shake in Vanilla 1/2 cup fresh pineapple Ice cubes to add in Blender
Blend all ingredients in a blender until smooth. Pour into a fun wine glass and enjoy!
Vanilla Pina Colada
1/2 cup unsweetened coconut milk 1/2 cup water 2 Scoops Tracy's Wellness Shake in Vanilla 1/2 cup fresh pineapple Ice cubes to add in Blender
Blend all ingredients in a blender until smooth. Pour into a fun wine glass and enjoy!
Zac Posen
"I wanted to share this recipe because it can be made sweet or savory. It's easy to make and includes ingredients you most likely have in hand in your kitchen."
Zac Posen's Pâte à Choux
1 Cup of Water
1 Stick of butter
1 Cup of Flour
4 Large Eggs
1 Teaspoon of Caster Sugar
Pinch of Salt
Vanilla Bean Extract
Pre-heat oven to 425F
In a medium pot bring water and butter, sugar, and salt to simmer on medium heat. Take off heat and add flour.
Whisk by hand. Once incorporated let it cool for 5 minutes. Add one egg at a time until ingredients are incorporated.
Spoon the dough into a piping bag or zip-lock bag and squeeze into small puffs about 2-inches apart. Press down points with water and give light egg wash.
For a more sweet pastry sprinkle with some caster sugar. Bake at 425F for 10 minutes, than 350F for 25 minutes.
Zac Posen's Pâte à Choux
1 Cup of Water
1 Stick of butter
1 Cup of Flour
4 Large Eggs
1 Teaspoon of Caster Sugar
Pinch of Salt
Vanilla Bean Extract
Pre-heat oven to 425F
In a medium pot bring water and butter, sugar, and salt to simmer on medium heat. Take off heat and add flour.
Whisk by hand. Once incorporated let it cool for 5 minutes. Add one egg at a time until ingredients are incorporated.
Spoon the dough into a piping bag or zip-lock bag and squeeze into small puffs about 2-inches apart. Press down points with water and give light egg wash.
For a more sweet pastry sprinkle with some caster sugar. Bake at 425F for 10 minutes, than 350F for 25 minutes.
Katia Beauchamp
"I love this recipe because you can make everything outside near the grill- perfect for summer. And, it spices up the traditional corn on the cob."
Grilled Mexican Corn
6 pieces of fresh corn, (in the husks, but clean out the strands first)
1 stick of butter, melted
1/4 cup of sea salt
1/4 cup of ground red pepper
1tsp of cumin
1 cup ground parmesan
3 limes (cut into lime wedges)
Fire up the grill. Once it is hot, put the corn directly on and cover it for 10 minutes (rotate once). While that is happening, melt the butter and put in a baking pan so you have room to roll the corn. Mix together the red pepper, cumin and parmesan cheese and spread onto another baking sheet.
Grilled Mexican Corn
6 pieces of fresh corn, (in the husks, but clean out the strands first)
1 stick of butter, melted
1/4 cup of sea salt
1/4 cup of ground red pepper
1tsp of cumin
1 cup ground parmesan
3 limes (cut into lime wedges)
Fire up the grill. Once it is hot, put the corn directly on and cover it for 10 minutes (rotate once). While that is happening, melt the butter and put in a baking pan so you have room to roll the corn. Mix together the red pepper, cumin and parmesan cheese and spread onto another baking sheet.
Lauren Bush
"This quiche from Ricky Lauren's The Hamptons: Food, Family, and History is the perfect dish to serve during a casual summer picnic. Being a vegetarian, there's nothing I love more than finding a recipe that calls for delicious, fresh vegetables so this is a favorite. Pack it up with a jug of lemonade or a lovely bottle of rosé in our FEED 50 bag* (which gives fifty school meals to children globally) and you're all set for a wonderful time."
Asparagus, Mushroom, and Red Pepper Quiche
1 1/2 cups of all-purpose flour
Pinch of salt
6 tablespoons unsalted butter, cut into 1/4-inch cubes
1 large egg yolk
2 teaspoons cold water
For the filling:
4 large eggs
1/2 cup of heavy cream
1 cup Parmesan cheese, grated
12 asparagus tips, blanched
6 cremini mushrooms, sliced and lightly sautéed in butter
1 red bell pepper, cut into strips
Salt and freshly ground black pepper
Freshly grated nutmeg
Preheat the over to 350ºF
To make the shortcut pastry: Put the flour, salt, and butter in a food processor and pulse until the mixture resembles bread crumbs. While still pulsing, add the egg yolk, and water, a little at a time, until the mixture comes together.
Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Line with parchment and pie weights or dried beans. Bake for 10 minutes. Let cool. Leave the oven on.
To make the filling: Whisk the eggs and cream together in a large bowl. Stir in the cheese, asparagus, mushrooms, and bell pepper and season with salt, pepper, and nutmeg to taste.
Pour the mixture into the cooled pie shell. Bake until the top is golden brown and the custard is set, 30 to 35 minutes. Serve hot.
Asparagus, Mushroom, and Red Pepper Quiche
1 1/2 cups of all-purpose flour
Pinch of salt
6 tablespoons unsalted butter, cut into 1/4-inch cubes
1 large egg yolk
2 teaspoons cold water
For the filling:
4 large eggs
1/2 cup of heavy cream
1 cup Parmesan cheese, grated
12 asparagus tips, blanched
6 cremini mushrooms, sliced and lightly sautéed in butter
1 red bell pepper, cut into strips
Salt and freshly ground black pepper
Freshly grated nutmeg
Preheat the over to 350ºF
To make the shortcut pastry: Put the flour, salt, and butter in a food processor and pulse until the mixture resembles bread crumbs. While still pulsing, add the egg yolk, and water, a little at a time, until the mixture comes together.
Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Line with parchment and pie weights or dried beans. Bake for 10 minutes. Let cool. Leave the oven on.
To make the filling: Whisk the eggs and cream together in a large bowl. Stir in the cheese, asparagus, mushrooms, and bell pepper and season with salt, pepper, and nutmeg to taste.
Pour the mixture into the cooled pie shell. Bake until the top is golden brown and the custard is set, 30 to 35 minutes. Serve hot.
Getty Images/ Courtesy of Lauren Bush
Caprese Salad
3 large tomatoes cut in 1/2 in slice
1 lb. fresh mozzarella cut in 1/4 in slice
1/2 cup fresh basil leaves
1/4 cup olive oil
2 tbsp. balsamic vinegar
Salt & pepper
Arrange alternate slices of tomato and mozzarella on platter. Sprinkle with salt and pepper and spread fresh basil leaves over salad. Drizzle with olive oil and balsamic vinegar.
3 large tomatoes cut in 1/2 in slice
1 lb. fresh mozzarella cut in 1/4 in slice
1/2 cup fresh basil leaves
1/4 cup olive oil
2 tbsp. balsamic vinegar
Salt & pepper
Arrange alternate slices of tomato and mozzarella on platter. Sprinkle with salt and pepper and spread fresh basil leaves over salad. Drizzle with olive oil and balsamic vinegar.
Hannah Bronfman
"I love this for summer because rhubarb is in season and I wanted to make a savory, rather than sweet/traditional dish. I found this recipe on Scissors & Spice and modified it by adding more vegetables. I love it because it's gluten and dairy free, but delicious and filling."
Savory Rhubarb Lentil Curry
2 large yams
2 cups red lentils
6 cups of water
2 bay leaves
3 stalks of rhubarb (diced into small pieces)
1 red bell pepper (diced into small pieces)
4 cups tatsoi, chopped finely
1 cup purple/green cauliflower
2 TB olive oil
1 TB of mustard seeds
pinch of red pepper flakes
1/2 tsp fennel seeds
2 TB minced ginger
2 TB cumin powder
salt to taste
Directions
1. Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water.
2. Bake yams at 425 for about 20 minutes or until the skin pulls away from the flesh and the potato is soft.
3. While lentils are simmering, cut your vegetables. Blanch cauliflower.
4. In a large sauté pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger (careful here, this may lead to a minor explosion. Have a lid handy just in case or you will have mustard seeds all over your floor.) Add cumin.
5. Add red peppers and rhubarb to the pan. Sauté for a few minutes. Add spinach and sautée until fully cooked. Add cooked lentils, cooked yam and cauliflower and stir. Add salt to taste.
6. Serve alone or with a grain like rice or quinoa.
Savory Rhubarb Lentil Curry
2 large yams
2 cups red lentils
6 cups of water
2 bay leaves
3 stalks of rhubarb (diced into small pieces)
1 red bell pepper (diced into small pieces)
4 cups tatsoi, chopped finely
1 cup purple/green cauliflower
2 TB olive oil
1 TB of mustard seeds
pinch of red pepper flakes
1/2 tsp fennel seeds
2 TB minced ginger
2 TB cumin powder
salt to taste
Directions
1. Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water.
2. Bake yams at 425 for about 20 minutes or until the skin pulls away from the flesh and the potato is soft.
3. While lentils are simmering, cut your vegetables. Blanch cauliflower.
4. In a large sauté pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger (careful here, this may lead to a minor explosion. Have a lid handy just in case or you will have mustard seeds all over your floor.) Add cumin.
5. Add red peppers and rhubarb to the pan. Sauté for a few minutes. Add spinach and sautée until fully cooked. Add cooked lentils, cooked yam and cauliflower and stir. Add salt to taste.
6. Serve alone or with a grain like rice or quinoa.
Catherine Malandrino
"With a glass of rosé it reminds me of Provence"
Ratatouille
3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
freshly ground black pepper
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
Ratatouille
3 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, peeled and sliced
1 small bay leaf
1 small eggplant, cut into 1/2-inch pieces (about 3 cups)
1 small zucchini, halved lengthwise and cut into thin slices
1 red bell pepper, cut into slivers
4 plum tomatoes, coarsely chopped (about 1 1/4 cups)
1 teaspoon kosher salt
1/2 cup shredded fresh basil leaves
freshly ground black pepper
Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.
Getty Images
Stephanie Szostak
"This is a recipe my parents taught me and it is always a great appetizer in the summer."
Exotic Kiwi and Prawn Salad:
2.2 lbs of Prawns
Sea salt
2 limes
Dijon mustard
Olive oil
Curry, salt, pepper
6 kiwis
Preparation: 10 min
Cooking time: 3min
Add prawns to boiling salted water for 3 min.
Let the prawns cool down in their juice and peel them.
While the prawns cool down, prepare the sauce.
In a bowl, combine the juice of 1 1/2 lime (save the last half to slice for presentation), 1 tea spoon of dijon mustard, 3 table spoons of olive oil, one generous pinch of curry, salt and pepper.
Peel and slice kiwis into 1/4 to 1/2 inch slices.
Place the kiwis on a plate in a circular shape, add the prawns and add the sauce. Serve cold and decorate with last half of lime cut in thin slices.
Exotic Kiwi and Prawn Salad:
2.2 lbs of Prawns
Sea salt
2 limes
Dijon mustard
Olive oil
Curry, salt, pepper
6 kiwis
Preparation: 10 min
Cooking time: 3min
Add prawns to boiling salted water for 3 min.
Let the prawns cool down in their juice and peel them.
While the prawns cool down, prepare the sauce.
In a bowl, combine the juice of 1 1/2 lime (save the last half to slice for presentation), 1 tea spoon of dijon mustard, 3 table spoons of olive oil, one generous pinch of curry, salt and pepper.
Peel and slice kiwis into 1/4 to 1/2 inch slices.
Place the kiwis on a plate in a circular shape, add the prawns and add the sauce. Serve cold and decorate with last half of lime cut in thin slices.
Getty Images
Tracy Anderson
"There are no benefits to an actual piña colada. [But this one] you can get the health benefits of the pineapple and it tastes like a shake!"
Vanilla Pina Colada
1/2 cup unsweetened coconut milk 1/2 cup water 2 Scoops Tracy's Wellness Shake in Vanilla 1/2 cup fresh pineapple Ice cubes to add in Blender
Blend all ingredients in a blender until smooth. Pour into a fun wine glass and enjoy!
Vanilla Pina Colada
1/2 cup unsweetened coconut milk 1/2 cup water 2 Scoops Tracy's Wellness Shake in Vanilla 1/2 cup fresh pineapple Ice cubes to add in Blender
Blend all ingredients in a blender until smooth. Pour into a fun wine glass and enjoy!
Getty Images
Zac Posen
"I wanted to share this recipe because it can be made sweet or savory. It's easy to make and includes ingredients you most likely have in hand in your kitchen."
Zac Posen's Pâte à Choux
1 Cup of Water
1 Stick of butter
1 Cup of Flour
4 Large Eggs
1 Teaspoon of Caster Sugar
Pinch of Salt
Vanilla Bean Extract
Pre-heat oven to 425F
In a medium pot bring water and butter, sugar, and salt to simmer on medium heat. Take off heat and add flour.
Whisk by hand. Once incorporated let it cool for 5 minutes. Add one egg at a time until ingredients are incorporated.
Spoon the dough into a piping bag or zip-lock bag and squeeze into small puffs about 2-inches apart. Press down points with water and give light egg wash.
For a more sweet pastry sprinkle with some caster sugar. Bake at 425F for 10 minutes, than 350F for 25 minutes.
Zac Posen's Pâte à Choux
1 Cup of Water
1 Stick of butter
1 Cup of Flour
4 Large Eggs
1 Teaspoon of Caster Sugar
Pinch of Salt
Vanilla Bean Extract
Pre-heat oven to 425F
In a medium pot bring water and butter, sugar, and salt to simmer on medium heat. Take off heat and add flour.
Whisk by hand. Once incorporated let it cool for 5 minutes. Add one egg at a time until ingredients are incorporated.
Spoon the dough into a piping bag or zip-lock bag and squeeze into small puffs about 2-inches apart. Press down points with water and give light egg wash.
For a more sweet pastry sprinkle with some caster sugar. Bake at 425F for 10 minutes, than 350F for 25 minutes.
Getty Images
Katia Beauchamp
"I love this recipe because you can make everything outside near the grill- perfect for summer. And, it spices up the traditional corn on the cob."
Grilled Mexican Corn
6 pieces of fresh corn, (in the husks, but clean out the strands first)
1 stick of butter, melted
1/4 cup of sea salt
1/4 cup of ground red pepper
1tsp of cumin
1 cup ground parmesan
3 limes (cut into lime wedges)
Fire up the grill. Once it is hot, put the corn directly on and cover it for 10 minutes (rotate once). While that is happening, melt the butter and put in a baking pan so you have room to roll the corn. Mix together the red pepper, cumin and parmesan cheese and spread onto another baking sheet.
Grilled Mexican Corn
6 pieces of fresh corn, (in the husks, but clean out the strands first)
1 stick of butter, melted
1/4 cup of sea salt
1/4 cup of ground red pepper
1tsp of cumin
1 cup ground parmesan
3 limes (cut into lime wedges)
Fire up the grill. Once it is hot, put the corn directly on and cover it for 10 minutes (rotate once). While that is happening, melt the butter and put in a baking pan so you have room to roll the corn. Mix together the red pepper, cumin and parmesan cheese and spread onto another baking sheet.
Lauren Bush
"This quiche from Ricky Lauren's The Hamptons: Food, Family, and History is the perfect dish to serve during a casual summer picnic. Being a vegetarian, there's nothing I love more than finding a recipe that calls for delicious, fresh vegetables so this is a favorite. Pack it up with a jug of lemonade or a lovely bottle of rosé in our FEED 50 bag* (which gives fifty school meals to children globally) and you're all set for a wonderful time."
Asparagus, Mushroom, and Red Pepper Quiche
1 1/2 cups of all-purpose flour
Pinch of salt
6 tablespoons unsalted butter, cut into 1/4-inch cubes
1 large egg yolk
2 teaspoons cold water
For the filling:
4 large eggs
1/2 cup of heavy cream
1 cup Parmesan cheese, grated
12 asparagus tips, blanched
6 cremini mushrooms, sliced and lightly sautéed in butter
1 red bell pepper, cut into strips
Salt and freshly ground black pepper
Freshly grated nutmeg
Preheat the over to 350ºF
To make the shortcut pastry: Put the flour, salt, and butter in a food processor and pulse until the mixture resembles bread crumbs. While still pulsing, add the egg yolk, and water, a little at a time, until the mixture comes together.
Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Line with parchment and pie weights or dried beans. Bake for 10 minutes. Let cool. Leave the oven on.
To make the filling: Whisk the eggs and cream together in a large bowl. Stir in the cheese, asparagus, mushrooms, and bell pepper and season with salt, pepper, and nutmeg to taste.
Pour the mixture into the cooled pie shell. Bake until the top is golden brown and the custard is set, 30 to 35 minutes. Serve hot.
Asparagus, Mushroom, and Red Pepper Quiche
1 1/2 cups of all-purpose flour
Pinch of salt
6 tablespoons unsalted butter, cut into 1/4-inch cubes
1 large egg yolk
2 teaspoons cold water
For the filling:
4 large eggs
1/2 cup of heavy cream
1 cup Parmesan cheese, grated
12 asparagus tips, blanched
6 cremini mushrooms, sliced and lightly sautéed in butter
1 red bell pepper, cut into strips
Salt and freshly ground black pepper
Freshly grated nutmeg
Preheat the over to 350ºF
To make the shortcut pastry: Put the flour, salt, and butter in a food processor and pulse until the mixture resembles bread crumbs. While still pulsing, add the egg yolk, and water, a little at a time, until the mixture comes together.
Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Line with parchment and pie weights or dried beans. Bake for 10 minutes. Let cool. Leave the oven on.
To make the filling: Whisk the eggs and cream together in a large bowl. Stir in the cheese, asparagus, mushrooms, and bell pepper and season with salt, pepper, and nutmeg to taste.
Pour the mixture into the cooled pie shell. Bake until the top is golden brown and the custard is set, 30 to 35 minutes. Serve hot.
Getty Images/ Courtesy of Lauren Bush
Lily & Madeleine
Caprese Salad
3 large tomatoes cut in 1/2 in slice
1 lb. fresh mozzarella cut in 1/4 in slice
1/2 cup fresh basil leaves
1/4 cup olive oil
2 tbsp. balsamic vinegar
Salt & pepper
Arrange alternate slices of tomato and mozzarella on platter. Sprinkle with salt and pepper and spread fresh basil leaves over salad. Drizzle with olive oil and balsamic vinegar.
3 large tomatoes cut in 1/2 in slice
1 lb. fresh mozzarella cut in 1/4 in slice
1/2 cup fresh basil leaves
1/4 cup olive oil
2 tbsp. balsamic vinegar
Salt & pepper
Arrange alternate slices of tomato and mozzarella on platter. Sprinkle with salt and pepper and spread fresh basil leaves over salad. Drizzle with olive oil and balsamic vinegar.
Hannah Bronfman
"I love this for summer because rhubarb is in season and I wanted to make a savory, rather than sweet/traditional dish. I found this recipe on Scissors & Spice and modified it by adding more vegetables. I love it because it's gluten and dairy free, but delicious and filling."
Savory Rhubarb Lentil Curry
2 large yams
2 cups red lentils
6 cups of water
2 bay leaves
3 stalks of rhubarb (diced into small pieces)
1 red bell pepper (diced into small pieces)
4 cups tatsoi, chopped finely
1 cup purple/green cauliflower
2 TB olive oil
1 TB of mustard seeds
pinch of red pepper flakes
1/2 tsp fennel seeds
2 TB minced ginger
2 TB cumin powder
salt to taste
Directions
1. Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water.
2. Bake yams at 425 for about 20 minutes or until the skin pulls away from the flesh and the potato is soft.
3. While lentils are simmering, cut your vegetables. Blanch cauliflower.
4. In a large sauté pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger (careful here, this may lead to a minor explosion. Have a lid handy just in case or you will have mustard seeds all over your floor.) Add cumin.
5. Add red peppers and rhubarb to the pan. Sauté for a few minutes. Add spinach and sautée until fully cooked. Add cooked lentils, cooked yam and cauliflower and stir. Add salt to taste.
6. Serve alone or with a grain like rice or quinoa.
Savory Rhubarb Lentil Curry
2 large yams
2 cups red lentils
6 cups of water
2 bay leaves
3 stalks of rhubarb (diced into small pieces)
1 red bell pepper (diced into small pieces)
4 cups tatsoi, chopped finely
1 cup purple/green cauliflower
2 TB olive oil
1 TB of mustard seeds
pinch of red pepper flakes
1/2 tsp fennel seeds
2 TB minced ginger
2 TB cumin powder
salt to taste
Directions
1. Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water.
2. Bake yams at 425 for about 20 minutes or until the skin pulls away from the flesh and the potato is soft.
3. While lentils are simmering, cut your vegetables. Blanch cauliflower.
4. In a large sauté pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger (careful here, this may lead to a minor explosion. Have a lid handy just in case or you will have mustard seeds all over your floor.) Add cumin.
5. Add red peppers and rhubarb to the pan. Sauté for a few minutes. Add spinach and sautée until fully cooked. Add cooked lentils, cooked yam and cauliflower and stir. Add salt to taste.
6. Serve alone or with a grain like rice or quinoa.
Stacey Bendet
"Refreshing, light and delicious. A great way to start your day, or as a healthy afternoon snack!"
Green Milk
2 cups fresh almond milk (easy to make in a Soyabella mixer)
1 cup fresh coconut water
1/2 banana
1/2 cup of steamed spinach
--
Green Milk
2 cups fresh almond milk (easy to make in a Soyabella mixer)
1 cup fresh coconut water
1/2 banana
1/2 cup of steamed spinach
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